PORK LARB SAN CHOY BAO

Ingredients

½ long red chilli *

1 garlic clove

1 eschalot

1 bunch mint

1 bunch coriander

2 limes

100g snow peas

1 baby cos lettuce

30ml fish sauce

250g pork mince

2 tsp sesame oil *

* Extra supplied, measure amount

Directions

PREPARE AROMATICS

Halve chilli, remove seeds and finely chop. Peel and crush garlic. Peel and finely chop eschalot. Rinse and pick mint and coriander leaves from their stems and thinly slice coriander stems.

PREPARE LETTUCE CUPS

Halve limes. Trim snow peas and slice in half. Remove outer leaves of lettuce until you reach the smaller leaves. Keep large leaves whole and set aside. Thinly shred lettuce core.

PICKLE ESCHALOT

Place eschalot, juice of 1 lime, a pinch of salt and 2 teaspoons sugar in a bowl and mix to combine. Set aside.

MAKE SAUCE

Place remaining sugar, fish sauce and juice of remaining lime in a bowl and stir until sugar has dissolved. Set aside.

PLATE UP

Remove pork from heat and stir through sauce andsesame oil. Spoon into lettuce cups and top with mintand coriander leaves, snow peas, shredded lettuce and pickled eschalot to serve.